The beta-amyloid (A beta) peptide has previously been shown to enhance phenylephrine or endothelin-1 induced constriction of aortic rings in vitro. The characteristics of A beta vasoactivity (dose, fragment length, timing) suggest that the mechanism is distinct from A beta cytotoxicity. To identify which properties of A beta determine its biological activity on vessels, we investigated a number of A beta analogues and fragments, individually and in combination, including those that are known to be associated with Alzheimer's disease (A beta(1-42)) and hereditary cerebral hemorrhage with amyloidosis--Dutch type (A beta(22Q)(1-40)). The vasoactivity appears to be related to the conformation adopted by the peptide in solution. The beta-pleated sheet rich A beta(1-42) and A beta(22Q)(1-40) were each less vasoactive than the mainly random coil wild type A beta(1-40). However, the most vasoactive A beta peptides were combinations which contain mixtures of random coil and beta-sheet structure. The finding that peptides containing low or high levels of beta-pleated conformation are less vasoactive than those containing intermediate amounts of this structural motif allows us to propose the existence of a transitional form between random coil and beta-pleated that is the vasoactive species of A beta. This is the first time that A beta conformational intermediates have been identified and a biological activity associated with them.
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http://dx.doi.org/10.1016/s0014-5793(98)01170-3 | DOI Listing |
Pharmaceutics
December 2024
Department of Applied Chemistry, Tokyo Metropolitan University, Tokyo 192-0397, Japan.
: This study aimed to design and evaluate Chol-PEG micelles and Chol-PEG vesicles as drug delivery system (DDS) carriers and inhibitors of amyloid-β (Aβ) aggregation, a key factor in Alzheimer's disease (AD). : The physical properties of Chol-PEG assemblies were characterized using dynamic light scattering (DLS), electrophoretic light scattering (ELS), and transmission electron microscopy (TEM). Inhibitory effects on Aβ aggregation were assessed via thioflavin T (ThT) assay, circular dichroism (CD) spectroscopy, and native polyacrylamide gel electrophoresis (native-PAGE).
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January 2025
College of Tourism and Culinary Institute, Yangzhou University, Yangzhou 225127, China.
This study examined the effects of varying microwave treatment durations (0-120 s) on the structural and functional properties of glycosylated soybean 7S protein. The results indicated that microwaving for 60 s significantly altered the structure of 7S, resulting in a more ordered protein configuration. The treated protein exhibited the largest particle size (152.
View Article and Find Full Text PDFGels
December 2024
Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, USA.
The effects of CaCl addition before (PreCa) or after (PostCa) heating pea protein-pectin dispersions on the formed gel's rheological and microstructural properties were investigated. Isothermal titration calorimetry (ITC) revealed that CaCl bound both pea proteins and pectins through a spontaneous exothermic reaction and pectin exhibited a stronger binding affinity to CaCl. In PreCa gels, low levels of CaCl (5 and 10 mM) increased the gel elasticity (increase in the storage modulus, G') and their microstructural compactness.
View Article and Find Full Text PDFFood Chem X
January 2025
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
This study focused on the effect of ultrasound-assisted immersion freezing (UIF) with different ultrasound power (200, 400, 600 W) on the physicochemical and digestive properties of beef myofibrillar proteins (BMP). The results showed that the solubility and thermal stability of BMP were significantly increased, when treated with 400 W ultrasound, and the α-helix, β-sheets, β-turns, and random-coil fractions structures content were higher and the fluorescence intensity was closest to that of the control group, demonstrating enhanced structural stability of BMP. The protein digestibility of the UIF-400 W group was significantly enhanced while the particle size of the digested product was reduced, which proved its enhanced digestion characteristics.
View Article and Find Full Text PDFFood Res Int
February 2025
College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China. Electronic address:
Effects of enzymolysis by seven proteases (Alcalase, Bromelain, Flavourzyme, Papain, Pepsin, Protamex, and Trypsin) with distinct cleavage specificities on the emulsification performance of hempseed protein (HPI) and its correlation with the structural and interfacial characteristics were explored in this study. Upon enzymolysis, a remarkable decrease in α-helix and β-turn was observed in resultant hydrolysates (HPH), accompanied by a rise in β-sheet and random coil, notably by Alcalase, Bromelain, Papain, and Trypsin. Overall, proteolysis led to noticeable reductions in surface hydrophobicity and total sulfhydryls as well as a redshift in intrinsic fluorescence, with Papain showing the most pronounced effects, possibly due to its higher hydrolysis degree (4.
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